Quick, filling and satisfyingly spicy, the tofu drinks in the delicious flavours and colours of the ginger, cumin and tumeric. It's cheap and easy to cook for big gatherings, too.
Dry the tofu on kitchen paper to dry as much as possible.
Heat 4 tbsp olive oil in a frying pan and sauté the tofu until it is golden all over.
Drain on kitchen paper.
In a separate pan, heat a further 2 tbsp olive oil and fry the onion, garlic, chilli and ginger until softened.
Stir in the dried spices and season with salt and pepper. Stir in the tomato puree and then the tofu – stirring until it is coated in the spices.
Finally add the coconut cream and bring to an instant simmer. Remove from the heat and stir in the chopped coriander
Serve with warm naan bread.
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